8 COOK BOOK

EXCELLENT BREAD
High and Fluffy Buns and Doughnuts

2 cups sweet cream 6 eggs beaten
3 cups boiling water (pour 1 tbsp. salt
over cream) Mix the above.

1 cup sugar

Dissolve 2 fast rising yeast in half a cup of water (10 minutes).
Sift and measure 13 cups flour. Add to liquid mixture and knead
all together for half an hour. Let rise double in size. Ready in 3 hours.

This dough is thin.
| Mrs. W. Demchuk.

KOLACHI
2 packages yeast % cup sugar
1 quart milk . 2 teaspoons salt
4 cups flour % lb. butter
4 eggs 1 tablespoon vanilla

Add 1 tbsp. sugar to 14 cup lukewarm water, stir then sprinkle yeast,
then add the flour. Beat hard and set aside in a warm place for 2 hours
until the sponge is light and foamy. Then add the well beaten eggs, the
sugar, salt, melted butter and flavoring. Work in enough flour to make
a fairly stiff dough and knead well. Let rise for about 2 hours — until
double in bulk. Then divide into 5 pieces and braid.

KOLACHEE

Sift 4 quarts warmed flour. Use 1 quart flour to make batter using
one quart scalded milk which has been cooled, and in which 3 cakes
of Fleischman’s yeast have been dissolved. Let this batter rise. Beat 4
eggs to which a teaspoon salt and 1 tablespoon sugar have been added.
Add to batter. Add grated rind of one lemon. Add cup melted butter.
Add rest of flour and knead for half an hour. Let stand in warm
place until it doubles in size. Turn on floured board. Divide dough and
braid. Place in pans and let rise. Then brush with beaten egg and
sprinkle with poppy seeds. Bake as bread.

EASTER BREAD (BABKA)

% cup warm water 2 tbsp. Mazola oil
1 tsp. sugar 1 tsp. salt
2 packages yeast 1 tsp. vanilla

3 tbsp. flour Rind from 1 lemon
2 whole eggs (beaten) Juice from 1 orange (strained)
8 egg yolks (beaten) 6 cups sifted flour (more or less)
%% cup sugar 1 cup white raisins (more than
2 tsp. liquid honey one cup may be used).

% cup melted butter

Dissolved the first four ingredients thoroughly.

To the flour add the other ingredients in ordinary bread baking
manner and mix thoroughly. The dough should be kneaded quite long
to make it smooth and satiny. Shape into a smooth ball, place into a
greased bowl, cover, and let rise in a warm place until double in bulk.
Punch down and let rise again. Grease the pans and dust lightly with
very fine bread crumbs. When the dough is double in bulk again,
divided it and shape into balls one third the size of the pans. When it
has risen in the pans place in a 325° oven for 40 minutes, or until baked.

Mrs. A. Broda.